Sous Vide Recipes

Heston's Sous Vide Scrambled Eggs

Recipe from: http://recipes.anovaculinary.com/
Servings: 2

It's no secret that Heston Blumenthal, the master of molecular gastronomy, is a fan of sous vide cooking. This recipe is inspired by his sous vide scrambled eggs recipe. The eggs are so smooth, light, and creamy that you'll hardly realize they're simply scrambled eggs. Admittedly these eggs are a little indulgent, what with the use of whole milk and cream and butter AND browned butter — but they're perfect for a special occasion or an indulgent Sunday brekkie. We've served it with some toast, but it would go equally as well with some sauteed mushrooms, fried tomatoes, smoked salmon, chives or whatever your favourite big breakfast items are. Although, to be honest these eggs are so good that they can be enjoyed alone. (Note: Don't substitute lower fat dairy products; the end result will be runny.)

In a medium bowl, whisk together the eggs, milk, and cream. Whisk in the warmed melted butter and season with salt and pepper.

Divide the egg mixture between two small zipper lock bags. Seal the bags using the water immersion technique. Place the bags in the water bath, and clip the bags to the edge of the pot. Set the timer for 15 minutes.

Every 3 to 5 minutes, remove the bags from the water bath and gently massage the eggs to mix. Return the bags to the water bath and continue to cook.

Meanwhile, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Continue to cook the butter, stirring constantly, until the butter stopped foaming and its milk solids have turned golden brown, about 5 minutes.

Strain the butter through a coffee filter- or kitchen towel-lined strainer into a small bowl. Keep warm for serving.

Finishing Steps:
When the timer goes off, remove the bags from the water bath. Remove the eggs from the bags and place on two serving plates. Drizzle brown butter over the top of the eggs and serve with toast. Enjoy some of the fluffiest eggs you've ever eaten!